Shajahani Dal

Cooked chickpeas are blended and cooked with coconut milk and cream. You can guess how the taste would be. This dal is thick, creamy and full of aroma. I have adapted this recipe from Tarla Dalal’s Cookbook. You can also serve this dal as soup and enjoy with rice or roti.

Ingredients :

1 cup white chickpeas (kabuli channa) – soaked overnight

1 cup coconut milk

1/4 cup cream (malai)

3/4 cup chopped onion

2 green chilies – finely chopped

1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp garam masala

asofoetida – a pinch

salt to taste

2 cloves

1/2 cinnamon stick

1/4 tsp cardamom seeds powder

2 tbsp chopped coriander

Method :

Pressure cook channa with 2 cup water for 3-4 whistles. Remove from the heat and allow to cool. Drain the water completely.